This easy vegan haluski recipe is a great way to prepare haluski with no bacon! It’s so flavorful and filled with caramelized onions and sauteed mushrooms.
Haluski which can sometimes be seen as halushki or halušky is a dish that has Polish and Slovakian origins. While it is typically prepared with bacon or sausage, this vegan hauluski is filled with caramelized onions and deeply sauteed mushrooms to give you the same rich flavors.
My former coworker prepared her haluski with cottage cheese though I prefer mine without.
While occasionally served as a side dish, I find it to be filling enough on its own as a meal. You’ll love making this dish because of how easy and cheap it is!
How to make this easy vegan haluski:
The key to this vegan haluski recipe is building layers of flavor. Because you don’t have the salty, fattiness from the bacon, you want to create depth of flavors from caramelizing onions and browning the mushrooms.
Because you’re layering the flavors, you want to cook each component individually and then add everything together at the end.
First, prepare the caramelized onions. Start with sliced onions and cook them in a bit of oil. You can also use plant-based butter. Cook over moderate heat, stirring often, for 25–30 minutes until they deepen in color. You can speed up the process by adding a touch of sugar to the onions.
Once the onions are caramelized, remove them from the pot and add them to a bowl. Add a bit more oil or plant-based butter and add the mushrooms to the pot. Cook, stirring occasionally for an additional 10–12 minutes until deep, golden brown. Season with salt and pepper and transfer to the bowl of onions.
Finally, add the cabbage to the pot and cook until beginning to char in places.
From there, add everything back together and toss with the cooked noodles. And that’s how you make a delicious, flavorful haluski with no bacon.
Looking for more vegetarian recipes? Check my archives!
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Easy Vegan Halsuki
- Wide pot
- Large pot
- Strainer or colander
- 2 tablespoons neutral oil divided
- 2 large vidalia onions peeled and thinly sliced
- 8 ounces cremini mushrooms trimmed and sliced
- 1 pound cabbage cored and thinly sliced
- 16 ounces egg-free wide pasta ribbons
- Salt and pepper to taste
- Lemon wedges optional, for serving
Caramelize the onions:
- Heat 1 tablespoon oil in a wide pot over medium-high heat. Add the onions and cook, stirring often, for 25–30 minutes until the onions turn deep golden brown. Adjust the heat as necessary to prevent them from burning. Season with salt and pepper and transfer to a bowl.
Cook the mushrooms:
- Add the remaining 1 tablespoon oil over medium-high heat. Add the mushrooms in an even layer and cook for 10–12 minutes, stirring regularly, until browned all over. Season with salt and pepper and transfer to the bowl of caramelized onions.
Cook the noodles:
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook until al dente. Scoop out ⅓ cup of the cooking water and set aside. Drain and rinse and set aside.
Cook the cabbage:
- If the pot seems dry, add another drizzle of oil. Turn the heat to medium-high and add the cabbage. Cook, stirring occasionally, for 5–8 minutes until the cabbage begins to char around the edges.
Finish the haluski:
- Add the caramelized onions and the mushrooms to the pot of cabbage and toss to distribute everything evenly. Pour in the reserved cooking water and bring to a boil. Add the cooked noodles and toss to coat. Taste and season once more to your preferences.
- If you like, divide the haluski between bowls and serve with lemon wedges. Enjoy!